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Thursday, July 05, 2007

Roasted Mushrooms Recipe with Tarragon Vinaigrette

The Fourth of July festivities are over, and it's back to the regular programming around here. Things are not quite back to normal though; I'm still babysitting two very cute young boys. The kids are quite impressed with the blog, Ethan is obsessed with the Statcounter map feature showing where visitors live. These kids are pretty tech-saavy, however, their taste in foods is pretty limited, especially when it comes to vegetables. These mushrooms are something they wouldn't even consider tasting, so we'll be grilling hot dogs tonight for Ethan and Mitchell when their older brother Jake comes for dinner. Jake is the nephew who made Bengali Red Dal Curry for me, and he's got incredibly sophisticated taste in food for a college kid, so he and I might be trying out a new recipe or two.

If anyone's wondering why I'm roasting mushrooms when it's close to 100 F in Salt Lake, it's because I have this lovely countertop toaster/convection oven, which doesn't heat up the kitchen. I actually made these mushrooms a few weeks ago when it wasn't quite so hot. If it's sweltering where you are, you could easily make grilled mushrooms, then toss them with the tarragon vinaigrette for a slight variation.

This recipe is really about the tarragon more than anything else, making it perfect for Weekend Herb Blogging, hosted this week by Chris from Mele Cotte. I wrote earlier about how it was a life-changing experience when I first tried fresh tarragon, and I shared a lot of tarragon information when I posted the recipe for Chicken Salad with Tarragon and Peas. Lots of goodcooks consider tarragon to be the king of all herbs, and I loved how the slightly anise flavor complimented the flavor of the roasted mushrooms here.

Roasted Mushrooms with Tarragon Vinaigrette
(Makes 2 servings but can be easily doubled or tripled, recipe created by Kalyn with inspiration for the tarragon vinaigrette from Appetites.)

Preheat oven to 450 F and line a roasting pan with aluminum foil. Wash mushrooms, spin or wipe dry, then cut into slices slightly less than 1/2 inch thick. Put in mixing bowl and toss with olive oil and Spike Seasoning, then arrange on foil-lined roasting pan.

Roast at 450 F for 12-15 minutes, until mushrooms are starting to get brown and liquid is mostly evaporated. Then turn mushrooms over with a metal spatula and return to oven to roast about 10 minutes longer. Mushrooms should be brown all over when they're done.

While mushrooms roast, combine chopped tarragon, garlic puree, Dijon Mustard, and balsamic vinegar in food processor or blender and blend a minute or two. Add olive oil and blend another minute or two. (I used the bowl attachment of my beloved Braun immersion blender for this, which worked very well.)

When mushrooms are well browned and liquid is evaporated, remove from oven, place in bowl and toss with 1-2 T of tarragon vinaigrette. Serve hot as a side dish or at room temperature.

I think these mushrooms could be used in an endless variety of ways. Here are a few things I thought of:

Serve the mushrooms over grilled steak or grilled chicken breasts.

Let mushrooms cool and use in pasta salad.

Combine with olives, roasted red peppers, and artichoke hearts for an antipasto tray.

Use mushrooms as an ingredient in a vegetable salad with things like marinated zucchini, olives, and roasted red peppers.

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23 comments:

Tarragon with mushrooms - yum! I bet the mushrooms just soak up the flavor! It would be great over grilled chicken breasts....My French tarragon is finally growing - that's the tasty one. The Russian tarragon is huge but hardly any flavor!

Wow, you can tell that taking care of these kids is really distracting me from responding to the comments. (Three more days, but who's counting. Seriously, they are very cute, well behaved kids, but I have new respect from every young mother with kids who writes a blog.)

Thanks everyone. As you can tell, I am blown away by the flavor of fresh tarragon. I wish I had more plants. The mushrooms were really good.

my friend Christian used to make the most delicious breakfast which he called 'lebanese eggs': Fried eggs with lemon and garlic served on toast with mushrooms sauteed with tarragon. The creamy tarragon taste worked beautifully with the lemony garlicky eggs!!

These turned out fantastic. Didn't have spike seasoning so I tossed in a little garlic and onion powder as well as salt and pepper. These make for a great topping on grilled chicken or even alone- I couldn't stop snacking on them.

Thanks for joining the conversation! I love hearing from readers and even though I can't always reply to every comment, I will always answer specific questions on a recipe as soon as possible. Sometimes I'm answering by iPhone, so my replies may be short!

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